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Indonesian Style Coconut Diced Chicken Breast Curry

Indonesian Style Coconut Diced Chicken Breast Curry

with Courgette and Zesty Rice

Custom recipe
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This Indonesian Style Coconut Diced Chicken Breast Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Spicy
Allergens:Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 unit(s)

Courgette

1 unit(s)

Garlic Clove

1 unit(s)

Lime

1 bunch(es)

Coriander

150 grams

Jasmine Rice

280 grams

Diced Chicken Breast

2 sachet

Indonesian Style Spice Mix

200 milliliter(s)

Coconut Milk

1 sachet

Ketjap Manis

(ContainsSoya)

Not included in your delivery

50 milliliter(s)

Water for Curry

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2834 kJ
Energy (kcal)677 kcal
Fat20.8 g
of which saturates17.0 g
Carbohydrate80.9 g
of which sugars11.9 g
Protein44 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Saucepan
Lid
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Halve, peel and chop the shallot into small pieces.
Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all).

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the shallot and cook until softened, 4-5 mins.
Stir in the Indonesian style spice mix and garlic. Cook, stirring, for 1 min.

4

Stir in the coconut milk, water for the curry (see ingredients for amount) and courgette, then season with salt and pepper.
Bring to the boil, then reduce heat slightly and simmer until the sauce has thickened, the courgette is tender and the chicken is cooked through, 8-10 mins. Stir occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

When the curry is cooked, stir in the ketjap manis, a squeeze of juice from a lime wedge and half the coriander. TIP: Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Fluff up the rice with a fork and stir through the lime zest.

6

Divide the rice between your bowls. Top with the curry, a sprinkle of remaining coriander and serve with the remaining lime wedges for squeezing over. Enjoy!